Food

Dre’s Bougie Kitchen: Maple Bourbon Mini Apple Pies

mini apple pie with whipped cream and raspberry syrup

If you didn’t know, I gets down in the kitchen, even more so since my girlfriend moved in. Because we’re both cooking more as well as upping our photography game, I figure I’d start posting the pictures and recipes. Also, I’m still of the mindset that if I put it out there for all the internet to see, it’ll give me some accountability if I get flaky.

Cue conveniently timed , yet still awesome segue.

Speaking of flaky, I have mini apple pies on the menu.

mini apple pie with whipped cream and raspberry syrup

mini apple pie with whipped cream and raspberry syrup

Bam.

Before I go on, you should know my girlfriend and I are very vegetarian at the moment. But we’ll be eating meat at some point so when it happens, just know we’ll be making something special.

Anyway, here’s what you need

Crust
1 3/4 cups flour
2 tablespoons sugar
3/4 teaspoons salt
6 tablespoons butter
1/4 cup shortening
Ice water

Filling
2 apples peeled, cored, and chopped somewhat finely
2 tablespoons sugar
1 tablespoon brown sugar
1 teaspoon bourbon
2 teaspoons maple syrup (not pancake syrup, damn it!)
1 teaspoon flour
1/2 teaspoon cinnamon (sometimes I go more)
1 teaspoon vanilla

Whipped Cream (Optional)
1/2 pint heavy cream
1 tablespoon sugar
1 teaspoon vanilla
Raspberry syrup

Now, I’m no cookbook writer so don’t go expecting a ton of detail in the actual process. Also, even though I have measurements here, I do A LOT by taste. Be creative and try stuff! You’ll get the hint (hopefully).

Preheat the oven to 400 degrees. For the crust, mix the dry ingredients together well. Cube the butter and add it to the flour mix. I use my hands to press and incorporate the butter into the flour, but use a spoon if you don’t like getting your hands dirty.

Clean freak.

Add the shortening and mix until the dough feels like shaggy strands. Start adding water to the dough, a little at a time and incorporate it into the dough. Keep doing this until you have ¬†single ball of dough that is not sticky or wet to the touch. Also, don’t overwork the dough. You don’t want it getting tough. Grease up a cupcake pan with a little butter and start applying the dough to the mold.

For the filling, mix all the ingredients well.

Duh.

Fill the cups and pop them in the oven for 20-22 minutes or until the crust looks nice and golden.

If you want to make the whipped cream, put the heavy cream, sugar, and vanilla in a bowl. Beat it until you see peaks form. If you over-beat it you’ll get butter.

I originally added a touch of raspberry syrup just for color, but it goes well with the whipped cream which isn’t very sweet.

Pro Tip: Add some finely shredded cheddar to the dough for the crust for an added bite.

mini apple pie with whipped cream and raspberry syrup

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